How long does chia pudding last in the refrigerator?

Chia pudding will stay fresh in an airtight container in the refrigerator for up to 5 days, making it perfect for meal prep!

Can I make this recipe vegan?

Absolutely! Simply use plant-based milk and yogurt, and opt for maple syrup instead of honey.

Why didn't my chia pudding thicken?

If your pudding didn't thicken after 4 hours, it might be due to older chia seeds that need more time to gel. Just let it sit longer, or try adding an extra tablespoon of chia seeds next time.

Strawberry Chia Seed Pudding: Vegan Dessert Recipe

Ingredients

— The Strawberry Milk Base —

1 ½ cups fresh strawberries, hulled (plus extra for topping)

1 ½ cups plant-based milk (almond, coconut, or oat milk)

2–3 tablespoons maple syrup or agave nectar (adjust to sweetness preference)

1 teaspoon pure vanilla extract

— The Chia Pudding —

½ cup chia seeds

— Optional Toppings —

Fresh sliced strawberries

Coconut yogurt or dairy-free whipped cream

Granola or chopped almonds for crunch

Instructions

1. **Blend the Base:** In a blender, combine the 1 ½ cups of strawberries, plant-based milk, maple syrup, and vanilla extract. Blend on high until completely smooth and vibrant pink.

2. **Mix:** Pour the blended strawberry milk into a large bowl or a large mason jar. Add the chia seeds.

3. **Whisk (Crucial Step):** Whisk vigorously for about 1–2 minutes to ensure all the chia seeds are submerged and separated. Let the mixture sit for 5 minutes, then whisk vigorously one more time. This second whisk prevents the seeds from clumping together in a big block at the bottom.

4. **Chill:** Cover the bowl with plastic wrap or secure the lid on the jar. Place it in the refrigerator for at least 2 hours, or preferably overnight, until the seeds absorb the liquid and it thickens into a pudding consistency.

5. **Serve:** Give the pudding one final stir. Spoon into individual glasses or small jars. Top generously with fresh sliced strawberries, a dollop of coconut yogurt, and granola before serving.

Notes

Frozen Strawberries: You can use frozen strawberries if fresh aren’t available, but make sure to thaw them completely first. If they are frozen, they will chill the milk too much and prevent the chia seeds from hydrating properly.

Pudding Consistency: If the pudding is too thick after setting, stir in a splash of extra milk. If it’s too thin, stir in 1 more tablespoon of chia seeds and wait 30 minutes.

Meal Prep: This pudding stays fresh in airtight jars in the refrigerator for up to 5 days, making it the perfect grab-and-go breakfast.

Texture Swap: If you don’t like the tapioca-like texture of whole chia seeds, you can blend the chia seeds directly with the milk and strawberries to create a smooth, mousse-like dessert.

Author: Anna Lovae
Prep Time: 10
Category: Dessert
Method: No Bake
Cuisine: American / Vegan
Diet: Vegan